Grilled Zucchini and Feta Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Grilled Zucchini and Feta Salad

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 240
pro 4 g
total fat 21 g
sat. fat 5 g
carb 10 g
fibre 4 g
chol 14 mg
sodium 477 mg
% RDI: -
calcium 12
iron 15
vit A 14
vit C 57
folate 30
  • Portion size: 4

The hot days of summer call for lighter eating, and this zesty combination makes a delicious starter or side salad.

Ingredients

  • 4 4zucchinizucchinis, (about 1-1/2 lb/750 g)
  • 6 6green oniongreen onions, trimmed
  • 1/3 cup 1/3cupextra-virgin olive oil
  • 1/2 tsp (2 ml) 1/2tsp (2 ml)each salt and pepper
  • 1 tsp (5 ml) 1tsp (5 ml)grated lemon rind
  • 2 tbsp 2tbsplemon juice
  • 1 cup (250 ml) 1cup (250 ml)minced fresh parsley
  • 1/2 cup (125 ml) 1/2cup (125 ml)crumbled feta cheese

Preparation

Halve zucchini crosswise; cut each piece lengthwise into scant 1/2-inch (1 cm) thick slices. In large bowl, toss zucchini, green onions, 2 tbsp (25 mL) of the oil and 1/4 tsp (1 mL) each of the salt and pepper.

In another large bowl, whisk together lemon rind and juice and remaining oil, salt and pepper; set aside.

Place zucchini on greased grill over medium-high heat; close lid and grill, turning once, until tender-crisp, 5 minutes. Add to dressing. Place green onions on grill; close lid and grill, turning once, until tender, 4 minutes. Let cool slightly. Slice green onions thinly; add to dressing along with parsley. Toss to coat. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Sprinkle salad with feta cheese.

Source : Canadian Living Magazine: June 2005

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